Dive into the rich and aromatic world of Indian cuisine with our tantalizing Bhindi Gosh Ka Salan! This delightful dish combines the tender juiciness of marinated mutton with the vibrant crunch of bhindi (okra), creating a culinary masterpiece that will leave your taste buds dancing. Perfect for family gatherings or a cozy dinner at home, this recipe promises to impress with its layers of flavor and heartwarming essence. Ready to embark on a flavorful journey? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g bhindi (okra)
- 250g mutton
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander for garnish
Instructions
- Wash the bhindi (okra) thoroughly and pat dry completely. Trim the edges and cut into 1-inch pieces. Ensure okra is completely dry to prevent sliminess during cooking.
- Clean and cut the mutton into medium-sized cubes. Marinate the mutton with ginger-garlic paste, salt, and red chili powder for 30 minutes to enhance flavor and tenderness.
- Heat oil in a heavy-bottomed pan. Fry the bhindi separately until they turn slightly crisp and golden brown. Remove and set aside on an absorbent paper towel to drain excess oil.
- In the same pan, add cumin seeds and let them splutter. Add sliced onions and sauté until they turn golden brown and caramelized.
- Add marinated mutton and cook on high heat until the meat changes color and starts to brown. Stir continuously to prevent burning.
- Add chopped tomatoes, green chilies, coriander powder, and additional salt. Cover and cook on medium heat until the mutton becomes tender and oil starts to separate.
- Add the pre-fried bhindi to the mutton gravy. Gently mix and cook for another 5-7 minutes, allowing the flavors to blend.
- Garnish with fresh chopped coriander leaves. Serve hot with steamed rice or naan bread.
Tips
- Drying the Okra: Ensure the bhindi is thoroughly dried after washing to prevent sliminess during cooking. This step is crucial for achieving that perfect texture.
- Marination Magic: Allow the mutton to marinate for at least 30 minutes. This not only enhances the flavor but also tenderizes the meat, making every bite succulent.
- Frying the Bhindi: Fry the bhindi until it’s slightly crisp and golden brown. This adds a delightful crunch and helps it hold its shape when mixed with the mutton gravy.
- Sautéing the Onions: Don’t rush the caramelization of the onions. Cooking them slowly until golden brown adds a depth of flavor that is essential for the dish.
- Adjusting Spice Levels: Feel free to adjust the amount of green chilies and red chili powder based on your spice tolerance. The balance of spices is key to achieving the perfect salan.
- Serving Suggestions: Pair this flavorful dish with steamed rice or warm naan bread to soak up the delicious gravy. A side of raita can also complement the spices beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
